In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts seasoned with salt, pepper, and paprika. Sear each side for about 5 minutes until golden brown. Remove the chicken and set aside.

In the same pot, add the minced garlic and chopped bell peppers, cooking for about 2 minutes until fragrant. Stir frequently.

Stir in the long grain rice, pouring in 3 cups of chicken broth. Add the diced carrots and frozen peas. Bring to a gentle boil.

Return the seared chicken to the pot, cover with a lid, and reduce heat to low. Let it simmer for about 20 minutes.

Once cooked, remove the chicken and fluff the rice. Let the chicken rest for a few minutes before slicing it.